I grew up in northeast Buffalo, and ate plenty of liver sausage growing up. That is the first time I have ever heard of frying it.
I haven't looked too closely, but here in Canada the liver wurst available is much more like a pรขtรฉ (Pillers brand is my go to). On rye, with a strong onion.
Spar's European Sausage & Meats on Amherst Street in Buffalo was where my father often shopped for cold cuts. I am surprised to see that fifty years later, it still shows up as operating.